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Yaán Hēi Chá
Yaán Hēi Chá
Yaán Hēi Chá
Yaán Hēi Chá
Yaán Hēi Chá
Yaán Hēi Chá
Yaán Hēi Chá
Yaán Hēi Chá
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Tienda de pu-erh

Yaán Hēi Chá

雅安黑茶Yǎ'ān hēichá

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Tea passport

Origen
China, Sìchuān Province, Ya'an Prefecture-level City
Temporada de cosecha
marzo, abril — abril, mayo, junio, julio, agosto, septiembre, octubre · cosecha principal: marzo, abril, mayo
Tipo de té
Té Oscuro

SKU · YA-AN-HEICHA-CN

SKU · YA-AN-HEICHA-CN
Comparar tés
Cómo preparar

01 / Sensations

Perfil de sabor

From the first impression to the smallest tasting note.

Intensity, balance and flavor notes

Example profile Tea data

TEA DATANumeric scores appear only after the tasting profile is filled; descriptive notes are shown separately.

Intensidad

0 — 5
—

Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Taste balance

5 axes
—

Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Note wheel

6
  • Woody
  • Earthy
  • Dried fruit
  • Herbal
  • Mineral
  • Creamy
Explora las notas de sabor. Cuando el filtro esté disponible, selecciona una nota para ver los tés que coinciden.Dosier
02 / Practice

Brewing

Choose a method and start with the parameters published for this tea.

Preparación

Preparación gongfu

Temperatura del agua
100 °C
Cantidad de té
6 g
Volumen de agua
100 ml
Primera infusión
10 s
Tiempo añadido por infusión
5 s
Infusiones
10
Lavado
Sí

Preparación

Preparación occidental

Temperatura del agua
100 °C
Cantidad de té
3 g
Volumen de agua
200 ml
Primera infusión
3 min
Infusiones
2
Lavado
No

Sabor

Perfil de sabor

Dry Leaf Aroma
Clean, without foreign odors, with a warm base of aged tea. Fresh production — light grassy notes; aged batches — dried fruit sweetness and woody depth.
Liquor Color
From amber-red to deep red-brown (褐红明亮, hèhóng míngliàng), clear and dense, in the best samples — with characteristic ruby shine, resembling amber color.
Spent Leaves
Brown to dark brown, leaf dense, often with petiole inclusions. Texture soft but resilient — sign of complete fermentation.

03 / Origin passport

Origin and production

Tipo de té
Dark
Alt Names
Ya'an Zàng Chá (雅安藏茶, Yǎ'ān Zàngchá — "Ya'an Tibetan Tea"), Nán Lù Biān Chá (南路边茶, Nánlù Biānchá — "Southern Border Tea"), as well as historical variants: hei cha (黑茶), wu cha (乌茶, "black tea"), da cha (大茶, "big tea"), ya cha (雅茶, "Ya'an tea").
Регион
China, Sìchuān Province (四川省, Sìchuān Shěng), Ya'an Prefecture-level City (雅安市, Yǎ'ān Shì)

04 / Tea care

Keep it fresh

Envase
Paper or cardboard packaging providing minimal air exchange — optimal. Airtight packaging is suitable only for short-term storage of already stabilized batches. Pressed forms can be stored on wooden shelves.
Humidity
Moderate — about 50–70%. At too low humidity (<40%) tea "freezes" and maturation process slows; at excessive (>75%) — mold risk increases.
Temperatura del agua
15–25 °C, without overheating and direct sunlight. Sharp temperature fluctuations are undesirable.

Detalles

Detalles

Alcaloides
Caffeine (咖啡碱, kāfēijiǎn) — content moderate, lower than in green teas, thanks to partial degradation during prolonged fermentation. Theobromine and theophylline are also present.
Amino Acids
Including L-theanine (L-茶氨酸) — an amino acid characteristic of tea leaf, providing mild relaxing effect. Total free amino acid content is moderate, since part of them is consumed in Maillard reactions during fermentation.
Vitaminas
B-group vitamins (B₁, B₂, B₆), vitamin C (in small amounts, partially destroyed during fermentation), vitamin PP (nicotinic acid).

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